We use cookies to personalise content and ads, to provide social media features and to analyse our
traffic.

We also share information about your use of our site with our social media, advertising and analytics
partners who may combine it with other information that you’ve provided to them or that they’ve
collected from your use of their services. You consent to our cookies if you continue to use our
website. Read our Privacy Policy for more information.

Decide for what purposes you're willing to share your personal information with us and our partners.

1. What characteristics need for the chocolate & Jam ? FIRST OF ALL THEY HAVE TO BE BAKESTABLE FILLINGS.. THEY CAN BE FAT BASED OR WATER BASED OR EMULSION BASED. I HAVE SO MANY EXPERIENCE RHEON JAPON TYPE COEXTRUDED MACHINE PRODUCTS. FOREXAMPLE THAT PRODUCT.

Fillings needs to be formulated with certain characteristic to be baked stable. That includes the type of fat, level of solids etc in the case of fat based ones.

In the case of fruit fillings, type of pectin, level of solids, type of sugar used. Needs to compliance with a test called HRS (Heat resistance stability). This test shows how much resist a filling after expose to a heat treatment.

Equipment to make the fat based ones can be a ball mill and also 5 roll refiners in combination with a ball mill depending on the quality of filling you want to make.

if you only make chocolate and you get your chocolate already Ready To Use, you could work with a double jacket tank and a tempering machine if you'd like. You can aerate that filling then as well, so that the crystallisation is less of an issue. We have made a few formulations, using chocolate or cocoa mass as a base, but best effect we hade when we used some moisture sources in the formulation to allow the stabilisers to work. Then the question at hand is: do you want to use chocolate, compound chocolate or just chocolate flavour (easier and cheaper).

Heat Chocolate filling it is difficult to make in house... You need a separate set up for this to supply you. So it is better to buy from outside. In this only dark chocolate (compound) heat stable and will get liquid consistency inside the cookie. If you go for milk chocolate it is very difficult to get liquefied consistency in encrusted biscuits. As our friend recommended it is best to use V60 HAAS machine than any other machines. If you use other machines be prepared for inconsistent filling, weight variation across lines, and chocolate oozing out of the shell.

Regarding Bake stable jam filling Still I could not find right supplier to get proper encrusted cookie without drying problem inside the cookie.

If the filling is only fat based.. so you need ballmill or vals system

I have so many experience with rheon machines or comas gea or rnk etc.. I can help u for production of coextruded fat based bake stable chocolate cream cookie. I established so many projects for my customers

Dear Rasika, are you talking about real chocolate or compound chocolate? If it’s compound chocolate, then you only need a jacketed melting tank with a stirrer and a mono pump to feed it to the co extruded hopper. Best supplier for High speed Co extruder is Haas Meincke v60.

Thanks for all your valuable points ,actually we are not going to used compound chocolate as its high cost in africa, we ordered ball mill system to produce all our fat base filling using cocoa mass with CBS or CBE fat .Regarding about the Co extruder supplier from Italy.

I came across a supplier of bake stable jam for filling purpose from Pakistan if you say I can send you his contact and he can send you samples of his jam for trials for encrusted and deposition on cookies both.

The score is based on the number of published articles (20 points for every approved
article),
number of accepted answers (10 points for every accepted answer) and
the number of asked questions (3 points for every asked question). The list is showing only
top
10 TechTalkers.